Spinach Tortillas

Spinach Tortillas

A soft homemade flour tortilla with spinach


8 tortillas (10-12 inches in diameter) or more, smaller tortillas


9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil


1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook.

2. In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.

3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.

4. Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).

5. Pre-heat a griddle or large skillet over medium heat. If using a cast iron or non-stick griddle or pan, you won't need oil (although you can use a little if you wish).

Rolling out the tortillas

6. On a lightly floured surface, roll each dough portion into a thin circle (or other shape if desired).

Cooking the first side...

7. Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.

Cooking the second side...

I usually start cooking the tortillas while I'm still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)

Homemade spinach tortillas
Preparation Time: 

45 minutes

Cooking Time: 

5 minutes on each side

Tammy's Review: 

These homemade tortillas are a beautiful green color and have a great spinach flavor. They're hearty but soft (when served hot and fresh!) and taste wonderful. I liked them so much, I will never want to go back to store-bought spinach tortillas!! My rating: 10/10.


I made a half batch today, making eight mini tortillas, and they turned out really well. They are quick and easy to make, and have a good flavor as far as cooked spinach goes. I prefer the taste of raw, but they're still very good.


And easy, too! I thought they would be a lot harder. I actually used thawed frozen spinach...I just guessed at the amount but it turned out perfect: I did not need more than a sprinkle of extra flour for rolling them out, either. We had a very healthy, light dinner with these filled with refried beans. (From a can? Oh no, no: that was from Tammy's recipes too, of course!;-D) My toddler loved it.


Please see the recipe above for my complete review! Thanks! ~Tammy


My family thinks these tortillas are the BEST!! They aren't difficult to make, and taste wonderful! These far surpass storebought tortillas, and the spinach adds lovely color, flavor, and health! I have substituted one (10 oz.) package of frozen, chopped spinach (after squeezing out as much liquid as possible) for the fresh in the recipe with success. Also, as I kneaded, the dough seemed to require quite a bit more flour.

These tortillas are excellent!


This is an AMAZING recipe. Tammy, thank you so much for teaching me how to do this. Your words and pictures are equal to standing beside you and being taught in person! You are an angel. We love your spinach tortillas!

Another time, I was left with some apple pulp after juicing. I felt bad about wasting it so instead I substituted 9-ounces apple pulp for the spinach. I then added 1-teaspoon cinnamon and 2-teaspoons white sugar. I use plain sea salt and I did not use any pepper. They make delightful Apple-Cinnamon tortillas. It puts the bakery to shame!

Thank you for your fabulous teaching so that I can make quality products that are truly healthy and tasty.


These were so easy to make and taste wonderful! I filled the wraps with sauteed veggies and homemade ranch dressing! Will be making these again very soon! Thank you!


I could not find spinach wraps locally and found this wonderful recipe. I used a large food processor to mix and blend all the ingredients. I pulsed the processor until all the ingredients came together in a ball and then followed the remaining directions. Flavor is much better than store bought and I found that if I left the tortilla a little longer on the pan, it became more dry and stiff. I used the drier tortilla as a thin "pizza" shell. I spread the "shell" with homemade hummus and the topped it with fresh vegetables. I have not eaten any meat (beef, pork or chicken) since New Year's eve and with recipes like this, I don't miss it.


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